Raspberry Lemon Cupcakes
Raspberry Lemon Cupcakes
Ingredients
For the Lemon Cupcakes
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
For the Lemon Curd Filling
- 3 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 cup unsalted butter, cold, cut into small pieces
For the Raspberry Buttercream
- 1 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1/2 cup fresh raspberries, pureed and strained to remove seeds
- 1 tablespoon heavy cream, or more, as needed
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
For Garnish
- 12 fresh raspberries
- 1/2 lemon, thinly sliced into small wedges
Instructions
- 1
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, whisk together flour, granulated sugar, baking powder, and salt for the cupcakes. Set aside.
⏱️ 5 min
- 3
In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the milk, lemon zest, fresh lemon juice, and vanilla extract until just combined.
⏱️ 10 min
- 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
⏱️ 5 min
- 5
Divide the batter evenly among the 12 prepared cupcake liners, filling each about two-thirds full.
⏱️ 5 min
- 6
Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. Let cool in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely. This will take at least 30 minutes.
⏱️ 20 min•🌡️ 350
- 7
While cupcakes cool, prepare the lemon curd. In a heatproof bowl set over a saucepan of simmering water (double boiler), whisk together egg yolks, granulated sugar, fresh lemon juice, and lemon zest. Cook, whisking constantly, until the mixture thickens enough to coat the back of a spoon (about 8-10 minutes).
⏱️ 15 min
- 8
Remove from heat and stir in the cold butter pieces until melted and smooth. Strain the curd through a fine-mesh sieve into a clean bowl to remove any solids. Cover the surface directly with plastic wrap to prevent a skin from forming and refrigerate until completely chilled, about 30 minutes to 1 hour.
⏱️ 5 min
- 9
Once cupcakes are completely cool, use a cupcake corer or a small knife to remove the center from the top of each cupcake, creating a cavity for the filling.
⏱️ 10 min
- 10
Spoon the chilled lemon curd into each cupcake cavity until full.
⏱️ 5 min
- 11
To make the raspberry buttercream, in a large bowl, beat the softened unsalted butter with an electric mixer until creamy. Gradually add the sifted powdered sugar, beating until smooth.
⏱️ 10 min
- 12
Add the strained raspberry puree, heavy cream, vanilla extract, and salt. Beat on medium-high speed until light and fluffy, adding more heavy cream if needed to reach desired consistency.
⏱️ 5 min
- 13
Transfer the raspberry buttercream to a piping bag fitted with a star tip. Pipe a decorative swirl of buttercream onto the top of each filled cupcake.
⏱️ 10 min
- 14
Garnish each cupcake with a fresh raspberry and a small lemon wedge.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Raspberry Lemon Cupcakes
For the Lemon Cupcakes
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
For the Lemon Curd Filling
- 3 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1/4 cup unsalted butter, cold, cut into small pieces
For the Raspberry Buttercream
- 1 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1/2 cup fresh raspberries, pureed and strained to remove seeds
- 1 tablespoon heavy cream, or more, as needed
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
For Garnish
- 12 fresh raspberries
- 1/2 lemon, thinly sliced into small wedges
Instructions
- 1
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, whisk together flour, granulated sugar, baking powder, and salt for the cupcakes. Set aside.
⏱️ 5 min - 3
In a large bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the milk, lemon zest, fresh lemon juice, and vanilla extract until just combined.
⏱️ 10 min - 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
⏱️ 5 min - 5
Divide the batter evenly among the 12 prepared cupcake liners, filling each about two-thirds full.
⏱️ 5 min - 6
Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a cupcake comes out clean. Let cool in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely. This will take at least 30 minutes.
⏱️ 20 min•🌡️ 350 - 7
While cupcakes cool, prepare the lemon curd. In a heatproof bowl set over a saucepan of simmering water (double boiler), whisk together egg yolks, granulated sugar, fresh lemon juice, and lemon zest. Cook, whisking constantly, until the mixture thickens enough to coat the back of a spoon (about 8-10 minutes).
⏱️ 15 min - 8
Remove from heat and stir in the cold butter pieces until melted and smooth. Strain the curd through a fine-mesh sieve into a clean bowl to remove any solids. Cover the surface directly with plastic wrap to prevent a skin from forming and refrigerate until completely chilled, about 30 minutes to 1 hour.
⏱️ 5 min - 9
Once cupcakes are completely cool, use a cupcake corer or a small knife to remove the center from the top of each cupcake, creating a cavity for the filling.
⏱️ 10 min - 10
Spoon the chilled lemon curd into each cupcake cavity until full.
⏱️ 5 min - 11
To make the raspberry buttercream, in a large bowl, beat the softened unsalted butter with an electric mixer until creamy. Gradually add the sifted powdered sugar, beating until smooth.
⏱️ 10 min - 12
Add the strained raspberry puree, heavy cream, vanilla extract, and salt. Beat on medium-high speed until light and fluffy, adding more heavy cream if needed to reach desired consistency.
⏱️ 5 min - 13
Transfer the raspberry buttercream to a piping bag fitted with a star tip. Pipe a decorative swirl of buttercream onto the top of each filled cupcake.
⏱️ 10 min - 14
Garnish each cupcake with a fresh raspberry and a small lemon wedge.
⏱️ 5 min